This is what the first couple of batches looked like. I think the marshmallows melted within the cookies and they just couldn't seem to hold their shape. Then I realized I needed to chill the dough first. While these may not be the prettiest cookies, they were so yummy! All the flavors of the ice cream treat, but in a cookie form. If they would have survived long enough in this house, I might have been able to put them with a bowl of vanilla ice cream for a different take on a Rocky Road Ice Cream Sundae. But, alas, my
Rocky Road Pudding Cookies
(adapted from Kraft recipe)
1 cup butter or margarine, softened
1 cup packed brown sugar
1 package (3.9 oz.) Chocolate Instant Pudding
1 tsp. baking soda
2 cups flour
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3/4 cup mini marshmallows
1/2 cup chopped nuts like pecans or walnuts
Preheat oven to 350 degrees. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate chips, nuts and marshmallows. Chill for 15-30 minutes. Drop tablespoons of dough, 2 inches apart, onto baking sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets, then remove to wire racks. Cool completely.
St. Patty's Pistachio Pudding Cookies? So, when you're not quite sure what kind of cookie to make, go to your pantry and pull out a box of pudding and a whole bunch of mix-ins. You're bound to have a winner. What would you mix in to a pudding cookie?
I'm linking up at some of these great parties and